Mad About Food: Buffalo Chicken Chili

Recipe

Buffalo Chicken Chili

Ingredients

3 cans white chili beans

4 stalks celery left whole, or chopped if you’d prefer

1 pack or 10-12 chicken legs (I love dark meat in soups, stews and chilies, but you can use white meat if you prefer.)

1/4 cup chicken base

1 tablespoon black pepper

2 tablespoons Cajun seasoning (You can use all seasonings to your taste.)

3 bay leaves

1 stick butter

4 cups water

1 regular (8-10 ounce) bottle hitting sauce of your choice (I used Cookies.)

1 onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 tablespoon parsley

2 tablespoons ground garlic powder

2 packages cream cheese

1 pack dry ranch seasoning

1 cup sour cream

Directions

In a large stock pot, use half the stick of butter to quickly sautee the chopped vegetables on medium heat for 1 minute.

Then, add in your seasonings and stir, being careful not to let the mixture burn.

Add in the 4 cups of water, bay leaves, celery stalks and chicken, then let it all boil for 45 minutes.

Remove the chicken to let cool but allow the vegetables to remain cooking on medium low while you prepare the buffalo chicken mixture.

In a large mixing bowl, remove the chicken from the bones and discard the bones or use it to make bone broth. Remove the skins also and place only the meat in the bowl.

Add in your room temperature cream cheese, sour cream, buffalo chicken sauce and ranch seasoning packet until well combined.

Add the 3 cans of beans to your stock pot of cooking vegetables and stir in your buffalo chicken dip one large spoonful at a time to ensure everything is well incorporated and combined.

Cook for another 10-15 minutes until the beans are tender and enjoy!

Source: Michelle Madden